Banana Cream Cake II

Ingredients for 1 servings:

• 100 g butter
• 125 g sugar
• 4 eggs
• 40 ml rum
• 100 g hazelnuts, ground
• 50 g dark chocolate, grated
• 8 slices of rusk, grated (100 g)
• 1 tsp baking powder
• 50 g flour
• 0.7 liters of juice (banana juice)
• 2 packets of vanilla pudding powder
• 600 ml cream, sweet
• 1 cup sour cream
• ½ cup eggnog
• 7 sheets of gelatin
• 40 g sugar
• 3 bananas
• some lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Line the bottom of a 28 cm springform pan with parchment paper and grease. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the rusks in a plastic bag, seal the bag, and roll them over with a rolling pin until fine crumbs form. Cream the butter, eggs, and sugar until fluffy. Mix the baking powder and flour, sift, and fold into the foam mixture along with the rusk crumbs and the remaining ingredients. Pour the batter into the pan and bake for about 15 minutes. Chop the bananas and place them on the cooled cake base, drizzle with lemon juice. Place a cake ring around the cake base. Mix the banana juice with the sugar and custard powder and bring to a boil. Pour over the bananas while still lukewarm. Let cool. Soak the gelatin in cold water for 10 minutes. Mix together the sour cream, advocaat, and sugar. Squeeze out the gelatin, dissolve it in a bain-marie, adjust the thickness, and fold it into the sour cream. Whip the cream until stiff, reserve a quarter for the garnish, and fold three-quarters into the cream. Pour the mixture onto the banana layer. Decorate the cake with the removed cream in a ring. Remove the ring.